Apricot and Caramelized White Chocolate Mousse Cake

homecookingadventure.com

Mikka

subheading: Apricot Jelly:

10 oz (300g) apricots , pitted

¼ cup (50g) sugar

1 tbsp (15ml) lemon juice

½ tbsp (5g) gelatin powder

2 tbsp (30ml) cold water

subheading: Almond Sponge Cake:

2 eggs

⅓ cup (70g) sugar

¼ tsp (1g) salt

⅔ cup (70g) ground almonds

1 tbsp (10g) flour

½ tsp (3g) almond extract

1 tbsp (14g) butter , melted

subheading: White Chocolate Almond Crunch:

2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)

½ cup (50g) almonds , chopped

¼ cup (60g) dried apricots

3.5 oz (100g) white chocolate

2 tbsp (30g) whipping cream

subheading: Caramelized White Chocolate Mousse:

8 oz (230g) white chocolate , cut in small pieces

⅔ cup (160g) whipping cream

1 ½ cup (360g) whipping cream (35% fat) , chilled

2 tsp (8g) gelatin powder

3 tbsp (45 ml) cold water

subheading: White Chocolate Decoration:

2.5 oz (70g) white chocolate

1 oz (30g) white chocolate , for tempering

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